George Foreman George Jr Rotisserie GR82 User Manual

							21
Recipes
Recipes indicated by asterisk (*) are adapted from the George
Foremans Big George Rotisserie Cookbook by George Foreman
and Connie Merydith Pascoe Publishing ©Salton, Inc. 1999.
A Little About Marinades and Rubs
Marinades tenderize, add flavor and moisten all kinds of foods. To
keep beef, fish and chicken flavorful and juicy, a marinade is crucial.
There are three basic ingredients in most marinades. Acids (vinegar,
citrus, etc.), oils and spices. The acids tenderize, the oils moisten,
and the spices add the flavor.
The amount of time a food marinates depends on the flavor and
texture of that food. For example, fish should only marinate for up
to 30 minutes or less, while a steak should marinate for a couple of
hours or more.
While foods are marinating, they should be kept refrigerated. It is
best to remove the food and bring back to room temperature
before cooking. NOTE:Do not allow raw or uncooked meats to
stand at room temperature for extended periods of time.
Extra flavor can be added to meats by rubbing with your choice of
spices and herbs. This is called a dry rub. Before cooking, rub the
food with spice and herb mixture and it is ready to cook. Common
examples of spice rubs are cracked peppercorn, garlic, or rose-
mary.
Rubs
Any spice or herb can be used for a dry rub on virtually any kind of
meat: roasts, chicken, steaks, and fish. These, of course, are just
suggestions. The possibilities for rubs are endless...
Here are some examples:
Red Meat Rub
1 Tablespoon cracked peppercorn
2-4 Tablespoons salt
2-4 cloves minced garlic
1 Tablespoon rosemary
1 Tablespoon paprika
Fish Rub
1 Tablespoon dried basil
1 teaspoon salt
1 teaspoon pepper
pinch paprika
12
5.WITHOUT TURNING THE
ROTISSERIE ON YET, use
the Cover Handles to raise the
Cover.
6. Hold the Rotisserie Bar
Assembly so the End Wheel
with the gear faces to the
right. Slide the Rotisserie Bar
into the Rotisserie along the
Rotisserie Bar Assembly
Track. See Figure 1. Make
sure each end of the center
Bar Assembly drops into the
center grooves of the Rotisserie
Bar Track. 
Assemble Drip Tray
1. If not in place, slide Drip Tray
into position as shown in 
Figure 2. 
Insert Reflector
1. Grasp the Handle and slide the
Reflector behind the Heating
Elements. See Figure 3. Make
sure the notches hook over the
Heating Element brackets. The
bottom of the Reflector must
angle over the Drip Tray. 
Preparing for Use (Cont.)
Figure 1
Figure 2
Figure 3 
						

							11 WARNING:  Do not attempt to assemble parts inside the Rotisserie
while it is plugged in or hot. Burns or other serious injuries can
occur.
Before Using Rotisserie for the First Time
Before using your George Jr.™Rotisserie for the first time, wash all acces-
sory parts with hot, soapy water. Rinse all parts well and dry thoroughly.
Be sure the Rotisserie is unplugged and use a damp cloth or sponge to
wipe down the inside and outside of the Rotisserie.
CAUTION:  Never immerse the Rotisserie in water or any other liq-
uid!
Prepare Food
We recommend preparing the food to be cooked before proceeding with
any Rotisserie assembly. Cut all vegetables to be cooked or prepare a
homemade marinade for extra flavor (see “Recipes” for information about
Marinades and Rubs). If necessary, store food in refrigerator while prepar-
ing Rotisserie.
Before placing any items to be cooked onto the Rotisserie Bar Assembly,
Adjustable Flat Basket or Veggies/Air Bake Basket, we suggest familiariz-
ing yourself with how the Rotisserie operates and how each accessory is
assembled and used in the Rotisserie.
Rotisserie Bar Assembly
1. Locate the Rotisserie Bar Assembly.
2. The Rotisserie Bar assembly consists of two End Wheels. One End
Wheel (M) has a gear, center bar and two meat tines attached to it.
The other End Wheel (L) has two meat tines and a Thumb Screw lock-
ing device. 
3. Loosen the Thumb Screw and pull the End Wheel off the center bar of
the Rotisserie Bar Assembly. Carefully slide the food to be cooked
onto the center bar and meat tines of the geared End Wheel. 
4. Once the food is in place, align the End Wheel with Thumb Screw on
the center bar of the Rotisserie Bar Assembly such that the tines are
at 90˚ angles to those on
opposite side, as seen in
the view to the right. Push
the End Wheel with
Thumb Screw toward the
geared End Wheel as far
as possible. Tighten the
Thumb Screw to lock the
End Wheel in place.
Preparing for Use
22
Chicken Rub
1 Tablespoon pepper or cracked peppercorn
2-4 Tablespoons salt
1/2 Tablespoon tarragon
Note: Measurements will vary due to sizes of the meat. As a rule,
use 1-2 Tablespoons of rub ingredients per pound of food. For a 6
lb. chicken, use up to 12 Tablespoons of spices.
Beef Roast
1 6-8 pound boneless beef roast
Marinade
3/4 cup vegetable oil.
3/4 cup lemon juice
8-10 cracked black peppercorns 
6-8 whole cloves garlic
1 sliced red onion
1 Tablespoon dry rosemary
Mix ingredients together and pour over desired meat portion. Allow
to marinate overnight in the refrigerator, turning from time to time.
This marinade is the best for most kinds of meat including venison
and tougher cuts of meat. Place meat on Rotisserie Bar Assembly
and insert into Rotisserie. Set timer for 2 1/4-3 1/4 hours or until
done. The beef is cooked when the temperature is at least 145ºF
on the meat thermometer.
* Dijon Mustard Steaks
The Dijon gives these small dinner steaks a distinctive flavor. 
4 4 ounce beef KC/NY strip steaks, 1 1/4 thick
1/2 cup Dijon mustard
1 Tablespoon olive oil
1 Tablespoon minced garlic
1 teaspoon dried oregano
1 teaspoon dried thyme
1/2 teaspoon dried basil
Place the steaks in a shallow glass pan. Combine the mustard, oil,
garlic and spices to make a thick sauce. Brush each steak with the
mustard mixture and turn to coat both sides. Cover the steaks with
plastic wrap and marinate in the refrigerator for 2-4 hours to blend
the flavors. Place the steaks in the Adjustable Flat Basket and insert
into Rotisserie. Discard any remaining sauce. Set the Timer for 35-
40 minutes and cook until the meat is at least 145ºF. Serves 4. 
NUTRITIONAL ANALYSIS  
Calories:  
Total fat:
Saturated fat:
% calories fat:
Carbohydrates:
Protein:
Cholesterol:
Sodium:207
11 g
3 g
48
4 g
23 g
62 mg
804 mg
End Wheel with Thumb Screw
End Wheel with Gear 
						

							23
* Oriental Steak Kabobs
Serve these kabobs with mixed vegetables and steamed rice for a
well-balanced meal. 
1 1-pound beef sirloin steak, cut into 1-inch cubes
1/4 cup soy sauce
1/4 cup cider vinegar
2 Tablespoons minced garlic
1/4 teaspoon ground allspice
1/4 teaspoon ground ginger
1/4 cup chopped green onion
1/4 cup water
1 Tablespoon honey
Place the steak cubes into a shallow glass pan. Combine all the
remaining ingredients and pour over the steak, turning to coat
evenly. Refrigerate 12-24 hours. Thread the steak cubes onto the
Skewers and place in the Rotisserie as instructed on page 14.
Discard any remaining marinade. Set the Timer for 25-35 minutes
or until done. Serves 5.
* Sirloin & Broccoli Linguine
A hearty, full-meal salad.
1 12-ounce beef top sirloin steak
8 ounces linguine noodles, cooked and drained
1 chopped tomato
1 chopped red pepper
1 cup broccoli cuts, cooked and cooled
1 chopped carrot
1 chopped red onion
Dressing
1/2 cup low fat mayonnaise
1/2 teaspoon dill
2 Tablespoons blue cheese
1 Tablespoon minced garlic
1 Tablespoon cider vinegar
1 teaspoon lemon juice
Place the sirloin steak in the Adjustable Flat Basket and insert in
Rotisserie. Set the Timer for 25-40 minutes or until the meat is at
least 145˚F. Cool and slice thinly. In a large bowl, combine the
steak, noodles, tomato, red pepper, broccoli, carrot and onion.
Make the dressing by mixing together the mayonnaise, dill, blue
cheese, garlic, vinegar and lemon juice. Whisk together and pour
over the beef and pasta salad. Serves 4.
10
ACCESSORIES (Cont.)
Roasted Veggies/Air Bake Basket
The Roasted Veggies/Air Bake Basket is
great for browning potatoes and vegetables.
This Basket makes wonderful “guilt-free” air-
baked fries. An easy-close door keeps all the
food in the Basket—safely and securely. 
Suggested foods: Potatoes, frozen french
fries, chunked vegetables, etc.
Skewers
Six skewers mean shish-kabobs for everyone!
Combine your favorite meats and/or vegetables
to create your favorite types.
Suggested foods: Beef, chicken, vegetables,
etc.
NUTRITIONAL ANALYSIS  
Calories:  
Total fat:
Saturated fat:
% calories fat:
Carbohydrates:
Protein:
Cholesterol:
Sodium:158
5 g
2 g
28
6 g
21 g
60 mg
869 mg
NUTRITIONAL ANALYSIS  
Calories:  
Total fat:
Saturated fat:
% calories fat:
Carbohydrates:
Protein:
Cholesterol:
Sodium:357
7 g
3 g
20
26 g
40 g
79 mg
417 mg 
						

							9
ACCESSORIES
Rotisserie Bar Assembly
Your George Jr.™Rotisserie features
a heavy-duty Rotisserie Bar
Assembly which consists of two
assemblies: 
1. End Wheel w/Center Bar and
Gear and two meat tines 
2. End Wheel w/Thumb Screw and
two meat tines
The Rotisserie Bar Assembly fits into the Rotisserie and the heavy-
duty motor turns the Assembly so your food cooks evenly and con-
veniently—without all the added fat!
Rotisserie Remover
For easy insertion and removal of
the Rotisserie Bar Assembly, always
use the Rotisserie Remover. 
Adjustable Flat Basket
Use the Adjustable Flat Basket to
cook small cuts of meat, hamburger,
seafood, or vegetables. The
Adjustable Flat Basket has a Cover
which can be raised or lowered to
adjust to the thickness of the food
and keep it in place. 
Suggested foods: Hamburgers,
steaks, pork chops, fish, chicken
breasts, sliced vegetables, etc.
Introduction (Cont.)
24
Hungarian Pork Chops
1 pound boneless pork chops
Marinade
2 Tablespoons chili sauce
1-1/3 Tablespoons lemon juice
2 Tablespoons grated onion
1/3 teaspoon dry mustard
1 Tablespoon Worcestershire
®sauce
Dash salt, pepper and paprika
Mix above ingredients well and pour over chops. Marinate for up to
3 hours in the refrigerator. Load into Adjustable Flat Basket and
insert in Rotisserie. Set Timer for 35-45 minutes or until done. The
meat is done when the internal temperature is 160ºF on the meat
thermometer. Serves 4.
Honey Pineapple Pork Roast
1 3-4 pound boneless pork roast
Marinade
1/4 cup tamari or light soy sauce
1/4 cup white vinegar
1/4 cup extra virgin olive oil
1/4 cup fresh or canned (packed in juice) crushed pineapple
2 Tablespoons honey
2 Tablespoons finely chopped ginger
2 cloves finely chopped garlic
Soak a 3-4 lb. boneless, trimmed and tied pork roast in marinade
for 4 hours in the refrigerator. Place on Rotisserie Bar Assembly
and insert in Rotisserie. Set Timer for 2-2 1/2 hours or until the
meat is at least 160˚F. Close Rotisserie Cover. You may want to use
drippings for basting during the last 45 minutes of cooking. Baste
periodically every 10-15 minutes. Serves 10-12. 
						

							25
* Spicy Pork Tenderloin
A fast entrée that will delight everyone in the family.
1 Tablespoon chili powder
1/4 teaspoon dried oregano
1/4 teaspoon salt
1/4 teaspoon Italian seasoning
1/4 teaspoon ground cumin
1 Tablespoon minced garlic
1 1 pound pork tenderloin, 1 thick
Combine chili powder, oregano, salt, Italian seasoning, cumin and
garlic in a small bowl. Generously press the spice mixture into the
pork, coating each side. Place the tenderloin in the Adjustable Flat
Basket and insert in the Rotisserie. Set the Timer for 35-45 minutes
or until done. The pork is cooked when the temperature is 160ºF
on the meat thermometer. Slice the tenderloin thinly and serve.
Serves 4.
8
Introduction
Your George Jr.™Rotisserie is a full-featured Rotisserie with a pow-
erful motor, large cooking area, and a heavy-duty Rotisserie Bar
Assembly.
Complete with all the accessories you’ll need, your George Jr.
™
Rotisserie allows you to cook anything from delicate fish or vegeta-
bles to poultry items and hamburgers! Cook fish or hamburgers in
the Adjustable Flat Basket or cook “guilt-free” air-baked fries in the
Roasted Veggies/Air Bake Basket. Any way you cook it—it’s
healthy and delicious!
Rotisserie
Foods which are cooked on a Rotisserie are extra flavorful,
because they are self-basted with their own juices. Foods are more
healthful as fat can drip down, away from food during cooking.
Food to be cooked on the Rotisserie must be no longer than about
9-1/2 inches. This allows the entire piece of food to fit onto the
Rotisserie Bar Assembly and be in line with the Heating Element.
Weight of food to be cooked is less important than length.
Carefully center food (especially food with a bone in it) on Rotisserie
Bar Assembly, as unbalanced food will cause a jerking motion 
during cooking. This causes undue stress on the Motor. Adjust
food as necessary.
Use cooking string to tie poultry at wings and legs. This will 
compact the bird so no parts touch the Heating Elements.
NUTRITIONAL ANALYSIS  
Calories:  
Total fat:
Saturated fat:
% calories fat:
Carbohydrates:
Protein:
Cholesterol:
Sodium:148
4 g
1 g
28
2 g
24 g
67 mg
215mg 
						

							26
Accessories
J.Rotisserie Remover 
(P/N 21194)
K.Thumb Screw (P/N 21618)
L.End Wheel w/Thumb Screw
(P/N 21619A)
M.End Wheel w/Gear and 
Center Bar (P/N 21619B)
N.Adjustable Flat Basket Cover
(P/N 21338)O.Metal Tabs
P.Adjustable Flat Basket Bottom
w/Gear Assembly (P/N 21620)
Q.Skewers with Handles (6) 
(P/N 21199)
R.Roasted Veggies/Air Bake 
Basket w/Gear Assembly 
(P/N 21621)
Getting to Know Your 
George Jr.
™Rotisserie (Cont.)
M
O
R
J
7
Q
K
N
* Herbed Pork Roast
Marinade this roast overnight to develop the wonderful mustard
and herb flavors. 
1 4 pound boneless pork loin roast
3 Tablespoons Dijon
®mustard
1 cup minced onion
3 Tablespoons minced garlic
2 Tablespoons paprika
2 teaspoons black pepper
2 teaspoons dried thyme
1 teaspoon celery seed
1 teaspoon ground sage
2 teaspoons chili powder
Tie the roast with cooking string and place it in a medium glass
bowl. Rub the surface of the roast with the Dijon mustard. Combine
the onion, garlic, paprika, pepper, thyme, celery seed, sage and
chili powder in a small bowl. Mix well and sprinkle generously over
the roast, turning the roast to coat evenly. Cover the roast with
plastic wrap and refrigerate 8-12 hours. Prepare the roast for the
Rotisserie on Rotisserie Bar Assembly. Insert into Rotisserie. Set
the Timer for 2-2 1/2 hours or until done. The roast is done when
the internal temperature is 160ºF on the meat thermometer. Let the
meat rest for 15 minutes and slice thinly to serve. Serves 8-10.
Rotisserie Barbecue Pork Ribs
2 full slabs baby back ribs
8 ounce barbecue sauce
Boil ribs in water for 15 minutes. Drain and allow to cool enough to
handle. Attach all Skewers to the Rotisserie Bar Assembly. Wrap
ribs around the outside of the Skewers. Pull each Skewer up and
out of notched End Wheel and thread back down in-between ribs,
attaching securely on the bottom. Move to the next Skewer until
meat is skewered all around the Rotisserie Bar Assembly. Insert
Rotisserie Bar Assembly into Rotisserie. Set the Timer for 30 min-
utes. Stop the Rotisserie and carefully baste the ribs with barbecue
sauce. Resume cooking for another 15 minutes or until done. The
ribs are fully cooked when the temperature is 160ºF on the meat
thermometer. Serve the ribs with more sauce on the side. Serves
4-6.
NUTRITIONAL ANALYSIS  
Calories:  
Total fat:
Saturated fat:
% calories fat:
Carbohydrates:
Protein:
Cholesterol:
Sodium:305
12 g
4 g
36
7 g
41 g
117 mg
198 mg
P
L 
						

							27
Getting to Know Your 
George Jr.
™Rotisserie
A.Rotisserie Body 
B.Lift-up cover with Viewing 
Window (P/N 21191)
C.Timer Control
D.Cover Handles
E.Drip Tray (P/N 21192)F.Rotisserie Bar Assembly Track
G.Track Grooves
H.Heating Element
I.Reflector (P/N 21193)
6
A
B
C
E
G
FH
D
I
Chicken with Rosemary
1 3-4 pound chicken
Marinade
3/4 cup vegetable oil
3/4 cup lemon juice
2 cloves minced garlic
1 finely chopped medium onion 
1/3 teaspoon salt
1/2 teaspoon pepper
1/3 teaspoon dried rosemary or thyme
Mix the above ingredients well and pour over the chicken. Let mari-
nate for 3 hours in the refrigerator. Cook on the Rotisserie Bar
Assembly for 1-1 1/2 hours or until the temperature in the dark
meat is 170ºF on the meat thermometer. The chicken is done when
the juices run clear and there is no pink color visible. Serves 4.
Herbed Roasted Chicken 
1 3-4 pound chicken
Herb Rub
2-3 Tablespoons dried rosemary
1 Tablespoon peppercorns
2-4 Tablespoons salt
2 Tablespoons dried thyme 
2-3 Tablespoons dried parsley
Clean out the inside cavity of the chicken. Remove skin if desired.
Pat the surface dry with a paper towel. Combine all of the rub
ingredients. Rub the ingredients onto the surface of the chicken.
Place the chicken on Rotisserie Bar Assembly. Tie cooking string
around chicken to hold in legs so they do not touch the Heating
Element in the Rotisserie. Insert into Rotisserie. Set Timer for 1-1 1/2
hours or until the temperature in the dark meat is 180˚F on the
meat thermometer. Serves 4. 
						

							Polarized Plug
This appliance has a polarized plug (one blade is wider than the
other). To reduce the risk of electric shock, this plug is intended to
fit into a polarized outlet only one way. If the plug does not fit fully
into the outlet, reverse the plug. If it still does not fit, contact a qual-
ified electrician. Do not attempt to modify the plug in any way.
Short Cord Instructions
A short power supply cord is provided to reduce the risk resulting
from becoming entangled in or tripping over a longer cord. Longer
extension cords are available and may be used if care is exercised
in their use.
If a longer extension cord is used, (1) the marked electrical rating of
the extension cord should be at least as great as the electrical rat-
ing of the appliance, and (2) the longer cord should be arranged so
that it will not drape over the counter top or table top where it can
be pulled on by children or tripped over unintentionally.
Electric Power
If the electric circuit is overloaded with other appliances, your appli-
ance may not operate properly. It should be operated on a sepa-
rate electrical circuit from other appliances. 
5
28
* Italian Rotisserie Chicken Breasts
The marinade in this recipe adds a sophisticated taste to the mild
chicken flavor. 
4 boneless, skinless chicken breast halves
1/2 cup fat-free Italian salad dressing
1/4 cup fat-free chicken broth
1 Tablespoon olive oil
1 Tablespoon lemon juice
1 teaspoon grated lemon peel
1/2 teaspoon dried Italian seasoning
2 Tablespoons chopped green onion
1/4 teaspoon black pepper
Place the chicken breasts in a shallow glass pan. Combine the dress-
ing, broth, oil, juice, lemon peel, seasoning, onions and pepper in a
small bowl. Pour over the chicken breasts and seal the dish tightly with
plastic wrap. Marinate in the refrigerator for 4-12 hours, turning occa-
sionally. Place the chicken in the Adjustable Flat Basket and insert into
Rotisserie. Set the Timer for 30-35 minutes and cook until the chicken
is 170ºF on the meat thermometer. The chicken is done when the
juices run clear and there is no pink color visible. Discard any remain-
ing marinade. 
Serves 4. 
* Deli Rotisserie Chicken
This recipe is straight from the grocery deli, where that wonderful
aroma of rotisserie chicken always makes shoppers immediately hun-
gry. 
1 3-4 pound whole roasting chicken
1 teaspoon salt
2 teaspoons paprika
1 teaspoon chili powder
1 teaspoon garlic powder
2 teaspoons black pepper 
1 teaspoon onion powder
1 teaspoon dried thyme
Remove the giblets from the chicken and discard. Wash the cavity well
and dry with paper towels. Tie the chicken wings and legs with cook-
ing string. Combine all the spices in a small bowl and mix well. Rub
thoroughly into the skin of the chicken, pressing gently. Cover the
chicken and refrigerate overnight. Prepare the chicken for the
Rotisserie and load onto Rotisserie Bar Assembly. Insert into
Rotisserie. Set the Timer for 1-1 1/2 hours. The chicken is fully cooked
when the juices run clear and the meat is white, with no pink remain-
ing. The temperature in the dark meat should be 180˚F on the meat
thermometer. If the chicken is not fully cooked, reset the Timer for an
additional 10 minutes and test again. Serves 4.
NUTRITIONAL ANALYSIS  
Calories:  
Total fat:
Saturated fat:
% calories fat:
Carbohydrates:
Protein:
Cholesterol:
Sodium:With 
skin
549
32 g
9 g
54
3 g
58 g
155 mg
768 mg
Without
skin
278
7 g
2 g
23
3 g
49 g
155 mg
768 mg
NUTRITIONAL ANALYSIS  
Calories:  
Total fat:
Saturated fat:
% calories fat:
Carbohydrates:
Protein:
Cholesterol:
Sodium:207
6 g
1 g
29
8 g
27 g
73 mg
441 mg 
						

							29
Additional Important Safeguards
WARNING: This appliance generates heat and escaping
steam during use. Proper precautions must be taken to pre-
vent the risk of burns, fires, other injury to persons or dam-
age to property.
1. A person who has not read and understood all operating and
safety instructions is not qualified to operate this appliance.
2.Unplug from outlet when not in use and before cleaning.
To avoid electric shock, never immerse or rinse this
appliance in water or any other liquid. 
3. If this appliance falls or accidentally becomes immersed in
water, unplug it from the wall outlet immediately. Do not reach
into the water! 
4. To reduce the risk of burns or other injuries, do not touch hot 
surfaces. Use of protective oven mitts or gloves as well as
long-handled utensils is recommended. Use the Rotisserie
Remover when removing Rotisserie Bar Assembly from inside
the Rotisserie.
5. To reduce the risk of injury to persons or property, unplug this
appliance before inserting food. Always keep the appliance
unplugged from the wall outlet when not in use. 
6. When using this appliance, provide adequate air space above
and on all sides for air circulation. Do not operate this appli-
ance while it is touching or near curtains, wall coverings, cloth-
ing, dish towels or other flammable materials.
7. To reduce the risk of fire, do not leave this appliance unattend-
ed during use.
8. Do not use or attempt to repair a malfunctioning appliance!
9. The cord to this appliance should only be plugged into a 120V
AC electrical wall outlet.
10. Do not use this appliance in an unstable position.
11. Do not attempt to dislodge food or clean the Rotisserie while it
is plugged in or while it is still hot.
12. Do not attempt to use this appliance without the Cover in
place.
4
* Mediterranean Chicken & Vegetable Kabobs
Add rice pilaf and you have an entire meal! 
1/4 cup olive oil
1 Tablespoon lemon juice
1 teaspoon dried oregano
1 Tablespoon minced garlic
1 teaspoon ground cumin
1 teaspoon black pepper
4 skinless chicken breast halves, 
cut into 1-inch cubes
1 medium red pepper, cut into 1-inch cubes
1 medium green pepper, cut into 1-inch cubes
1 small white onion, cut into large chunks
prepared rice pilaf
In a small bowl combine oil, juice, oregano, garlic, cumin and pepper.
Place the chicken cubes in a shallow glass pan and pour the mari-
nade over the chicken, turning to coat evenly. Tightly cover the pan
with plastic wrap and refrigerate 4-8 hours. Thread the chicken
cubes on the metal Skewers, alternating the chicken with red and
green peppers and onions. Discard remaining marinade. Place the
Skewers in the Rotisserie as instructed on page 14. Set the Timer for
25-35 minutes or until done. The chicken is done when the juices run
clear and there is no pink color visible. Remove the chicken and veg-
etables from the Skewers and serve with rice pilaf. Serves 4.
* Basil & Citrus Turkey Breast
A tangy marinade dresses up this healthful
entrée. 
1 7-8 pound boneless turkey breast
1 cup non-fat chicken broth
2 Tablespoons cider vinegar
1/2 cup orange juice
1/2 teaspoon black pepper
2 Tablespoons minced fresh basil
Place the turkey breast in a deep glass dish. Mix the marinade ingre-
dients and pour over the turkey breast, turning to coat evenly. Cover
tightly with plastic wrap. Marinate 4-6 hours in the refrigerator, turning
occasionally. Prepare the turkey for the Rotisserie on the Rotisserie
Bar Assembly. Insert into Rotisserie. Discard any remaining marinade.
Set the Timer for 2 1/4-2 3/4 hours. The turkey is fully cooked when
the juices run clear and the meat is white, with no pink remaining.
The temperature should be 170˚F on the meat thermometer. If the
turkey is not fully cooked, reset the Timer for an additional 10 min-
utes and test again. Cool slightly and slice thinly. Serves 10.NUTRITIONAL ANALYSIS  
Calories:  
Total fat:
Saturated fat:
% calories fat:
Carbohydrates:
Protein:
Cholesterol:
Sodium:266
10 g
3 g
36
2 g
40 g
101 mg
103 mg
NUTRITIONAL ANALYSIS  
Calories:  
Total fat:
Saturated fat:
% calories fat:
Carbohydrates:
Protein:
Cholesterol:
Sodium:432
19 g
3 g
41
6 g
56 g
146 mg
122 mg 
						

							* Quick Turkey Burgers
A healthful alternative to traditional burgers. Serve with all your favorite
condiments.
1 pound ground turkey
1/4 cup finely chopped onion
1/4 cup finely chopped green pepper
1/4 cup shredded low fat cheddar cheese
2 teaspoons Worcestershire® 
sauce
1/4 teaspoon black pepper
1/2 teaspoon salt
4 hamburger buns
In a large bowl, mix together turkey, onion, green pepper, cheese,
Worcestershire sauce, pepper and salt. Shape into four patties of equal
thickness. Place the turkey patties in the Adjustable Flat Basket and
insert into Rotisserie. Set the Timer for 25-30 minutes and cook until the
meat is at least 170ºF. Serve with fat-free mayonnaise, mustard, sweet
red onion slices, pickles or other favorite condiments. Serves 4.
Hawaiian Fish 
2 pounds whitefish fillets
Marinade
1/3 cup pineapple juice
1 Tablespoon soy sauce
1 Tablespoon lemon juice
2 cloves minced garlic
Mix the above ingredients and pour over fish fillets. Let marinate for a
maximum of 30 minutes in the refrigerator. Cook in Adjustable Flat
Basket for 25-30 minutes or until done. The fish will flake easily when
done. Serves 4-6.
* Dill Salmon
Delicate herbs baste the fish.
4 6 ounce salmon steaks, 1-inch thick
2 Tablespoons low fat margarine
1 Tablespoon chopped fresh parsley
2 Tablespoons chopped fresh dill
1/4 cup fat-free Mayonnaise
2 teaspoons non-fat milk
1 teaspoon pepper
1/2 teaspoon salt
Combine the margarine, parsley, dill, mayonnaise, milk, pepper and salt
in a small bowl. Mix well. Brush the salmon steaks on both sides with the
sauce. Place the fish in the Adjustable Flat Basket and insert into
Rotisserie. Set the Timer for 25-30 minutes or until done. The fish will
flake easily when done. Serves 4.
IMPORTANT SAFEGUARDS
(Cont.)
16. Do not place any of the following materials in the Rotisserie:
paper, cardboard, plastic, and the like.
17. Do not clean with metal scouring pads. Pieces of the pad may
break off and touch electrical parts, creating a risk of electric
shock.
18. To disconnect, turn Timer Control to the OFF position, then
remove plug from wall outlet.
19. Do not store any materials, other than manufacturers recom-
mended accessories, in the Rotisserie when not in use.
20. Do not cover Drip Tray, or any part of the Rotisserie with metal
foil. This will cause overheating of the Rotisserie. 
21. Avoid contacting moving parts.
SAVE THESE INSTRUCTIONS
THIS APPLIANCE IS FOR HOUSEHOLD USE ONLY
3
NUTRITIONAL ANALYSIS  
Calories:  
Total fat:
Saturated fat:
% calories fat:
Carbohydrates:
Protein:
Cholesterol:
Sodium:332
13 g
4 g
37
24 g
28 g
84 mg
689 mg
NUTRITIONAL ANALYSIS  
Calories:  
Total fat:
Saturated fat:
% calories fat:
Carbohydrates:
Protein:
Cholesterol:
Sodium:331
15 g
3 g
41
4 g
44 g
107 mg
562 mg
30